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Mango Cake With Lemon Icing

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“What makes this cake so tastey is using pureed fresh mango. I don't advise using frozen or canned mango. This cake is incredibly moist!”
READY IN:
1hr 15mins
SERVES:
15
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. For the cake:.
  2. Place raisins in a small bowl; add boiling water to cover. Let stand 15 minutes. Drain well, and set aside.
  3. Beat shortening at medium speed of an electric mixer until creamy; gradually add brown sugar, beating well.
  4. Add eggs, one at at time, beating after each addition.
  5. Combine flour and next 5 ingredients; add to the shortening mixture alternately with pureed mango, beginning and ending with the flour mixture. Stir in the reserved raisins.
  6. Pour the batter into a greased and floured 13x9x2 inch pan. Bake at 325 degrees for 50 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack.
  7. For the icing:.
  8. Beat butter at medium speed of an electric mixer until creamy. Gradually add the sugar, beating until blended. Add the water and lemon rind, beating until it reaches spreading consistency.
  9. Spread the lemon icing on top of the cooled cake.

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